So, sit down, unbutton those jeans and tuck in to your Sunday Roast. If you’re feeling extra greedy and have a specific article suggestion or additional theme, please comment!
- 128g millet (usually pearl or finger millet)
- 250g water
- salt and pepper
- 3 tsp vegetable/olive oil
- 1 shallot (minced)
- 770g baby spinach (roughly chopped)
- 2 carrots (washed, shredded)
- 2 garlic cloves (minced)
- 2 tsp curry powder
- 30g plain yoghurt (or 40ml almond milk)
- 1 large egg (optional if vegan)
- 2 tbsp minced coriander (you can use the stalks!)
- Line baking sheet with baking paper
- Combine millet, water and 1/2 tsp of salt in a saucepan. Bring to a simmer over medium heat. Reduce heat to low once simmering and cover until grains are tender and liquid is absorbed. This should be approx 20 min.
- Take off heat and let the millet sit (like with cous cous) for 10 minutes
- Transfer to large bowl
- Heat oil in a non-stick pan and cook the shallots until translucent and softened.
- Stir in the spinach, carrots and cook until the spinach is wilted. Approx 2 minutes.
- Stir in the minced garlic, curry powder, 1/2 tsp of salt, 1/4 tsp pepper and cook for another 30 seconds.
- Transfer to the bowl with the millet.
- Stir the yoghurt, egg (optional) and coriander into the mixture until combined.
- Divide into 8 equal portions and create compact cakes. Place onto the baking sheet and refrigerate for 30 minutes until firm.
- Heat oven to 100 degrees C.
- Heat oil in a pan and fry the cakes until a deep golden brown (make sure the oil has heated up first before putting them on). This should take 10-15 minutes, turning half way through. You can bake/grill in the oven instead at approx 180 C, keep an eye on them!
- Transfer cakes back onto the baking sheet and keep warm in the oven until served.
|Annie’s banana bread: good for your body and mind
Source: The Thinking Kitchen
“Figures showing the relative impacts of the Mediterranean, vegetarian and pescetarian diets in terms of per capita GHG emissions, global GHG emissions, contribution to changes in cropland, and changes in cropland reduction find these dietary types have much lower impacts than business as usual dietary patterns” (Source: FCRN)
|Impact of our diets (business as usual = income dependent 2050) on health and environment. Source: FCRN|
‘Business as usual’ dietary patterns mean high meat, dairy and processed food consumption (i.e. a Western, mainly UK/US diet). The study comes at a crucial time: we have the power to choose what we eat, and this article shows just how pivotal this choice is in determining our future environment, economy and bodies. This food should be cheaper than processed food, and if we lobby by voting with our forks, we can easily help to change this price dynamic.
Let’s move towards a ‘business as unusual’ food system, one bite at a time!
(Video) American Kids Trying Breakfasts From Around The World by Mind Body Green
Whether on a global level or at the family dinner table, food is something that brings people together like nothing else. However, as Western diets sweep the globe, it is important to cherish the gastronomic heritage of other geographies: the culture, environments, religions, communities and families all intertwined in this.
This video is fantastic. It shows American kids trying different breakfasts from around the world. Their emotive reactions to the various meals are hilarious but also thought-provoking: perhaps we also need to abandon our prerequisite comfort zones surrounding breakfast food and explore the deliciously vast range of foods out there.
Having eaten South Indian idli and samba for breakfast for the past few weeks, I can honestly say that mixing up your breakfast transforms the rest of your day: you’re more willing to try new foods, appreciate their new tastes, textures and aromas. I will be honest though: still nothing beats Marmite on toast…
|My South Indian breakfast|
Until next Sunday, enjoy!